Butternut Mac n’ Cheese Recipe
This recipe was first featured in my book AIM TRUE, and has gone through many iterations since then. It ended up being the last home-cooked meal I made for Kathy. Delivered to her hospital room in a small tupperware, where she smiled — only being able to take a bite or two — praising how much she loved “KB’s cooking”. Damn, I miss you Mama Fagan. This dish is for you.
Ingredients:
1 butternut squash, peeled, seeded, and cubed
3 tablespoons extra virgin olive oil, plus more for drizzling
2 teaspoons smoked sea salt
1 tablespoon Cajun seasoning (I prefer Slap Ya Mama)
16 ounces macaroni noodle (or noodle with a good shape to capture the sauce!)
3 large shallots, slivered
3/4 cup white wine
1 tablespoon Dijon mustard
1 cup non-dairy milk
3 tablespoons nutritional yeast
2 teaspoons paprika
1/2 cup golden raisins
½ cup gluten-free bread crumbs
½ cup grated Parmesan (optional)
Kosher salt for pasta water
Flakey salt and black pepper to finish
Directions:
1. Preheat the oven to 425F. Toss the butternut squash with 2 tablespoon of the olive oil, 2 teaspoons smoked sea salt, and 1 tablespoon of Cajun seasoning. Roast for 30 to 40 minutes, or until soft. Leave the oven on.
2. Meanwhile, salt your pasta water to taste like the sea. Cook the pasta to al dente, following the package directions. Drain, reserve 1 cup pasta water, and set aside.
3. Sauté 3 shallots in 1 tablespoon of the olive oil for 3 minutes. Deglaze the pan with 3/4 cups white wine, cooking for 2 minutes and stirring to scrape any browned bits into the sauce; stir in the mustard.
4. Combine the roasted squash, 1 cup non-dairy milk, shallot mixture, 3 tablespoons nutritional yeast, 2 teaspoons paprika, and salt to taste in a high-speed blender. Puree until smooth.
5. Grease a 4-quart casserole pan with olive oil or spray. Add the cooked pasta and pour the butternut squash mixture on top. Add 1/2 cup golden raisins and pasta water (you want a saucy consistency) and mix well. Top with the bread crumbs, Parmesan, if desired, a quick drizzle of olive oil, and a light shower of sea salt. Bake the casserole for 10 to 15 minutes, or until the top is light gold.